Frequently Asked Questions

Langfords are happy to answer any questions that you may have concerning your catering or care operation.  Please email your questions to  You may find the answer to your question in the list below.

1. How long is my Level 2 or 3 Food Safety certificate valid for?

Your certificates are valid for 3 years, after which the CIEH recommend that you take a short refresher course before sitting the exam again.

2. Which members of staff are classed as High Risk Food Handlers and which as Low Risk Food Handlers?

High Risk Food Handlers are those members of staff who work in the kitchen to prepare and cook the food.  People who handle raw food or prepared food to be served to customers are a major vehicle for food contamination.

Low Risk Food Handlers such as front of house staff who present the food to customers.  They need to have an understanding of how food can become dangerous to customers and how to ensure that this does not happen.

3. What is HACCP?

HACCP stands for Hazard Analysis Critical Control Points

HACCP is a management tool used to adhere to EU Food Safety regulations 2006. It is now law that you demonstrate through documentary proof that the food you serve is safe from farm to plate. Documentation to prove due diligence is therefore extremely important for your business protection. The law states that “you have to have food safety management procedures that are appropriate for your business.”

This means keep it simple and matched to the type of business you are. Such as:

Safer Food Better Business – Ideal for Cafes B & Bs and small food outlets.

LANGFORDS Food Safety Management System –  This is ideal for larger catering food outlets such as Hotels and Restaurants, or Food Manufacturers or Care Homes. We provide a bespoke comprehensive system tailored to your operation. Often described by EHO’s as the best they have seen.

We will provide you with a working file, put a HACCP team together and draw out a critical control point plan of your kitchen. This comprehensive system is easily implemented and is used by all food establishments.

4. What is the Food Hygiene Rating Scheme?

The Food Standards Agency has prepared a set of standards for Environmental Officers to use when inspecting food premises.  The EHO will award a grading of between 0 and 5 depending on the information that they are given during their visit, the evidence of good practice that they find, and the physical state of the premises.  0 is a very poor score in immediate need of improvement while 5 is an excellent score.

It is no longer enough to have a clean well presented food business.  The EHO is expecting to find evidence of safe food practices as documented in your HACCP management system. They expect well trained staff and well supervised staff who put the HACCP systems into practice and keep documented evidence to prove it. Your HACCP System must be integrated into your daily working practices, the secret is to USE IT and make sure your staff (HACCP team) understand and use it too.

The Welsh Assembly Government are proposing to make the display of the hygiene rating complusory for food businesses.  They hope that this will reduce the number of food poisoning incidents by enabling the public to make an informed decision on whether or not to risk eating at a particular restaurant.

Businesses that take a positive approach to the management of food safety and achieve grades 4 or 5 benefit from having a positive marketing tool with which to promote their business.  Businesses that fail manage their food hygiene well, will be punished with a low score.

Langfords are proud to say that the majority of our customers achieve grades 4 and 5 when inspected by the EHO.  Our training and consultancy packages enable this to be achieved in a cost effective way.

Sign up for our email updates and we will send you our 10 step plan to maximise your chance to get a grade 5.

5. Can I appeal my grading?

yes you can. 

6. How do I appeal my grading?

You must appeal within 14 days using the Food Standards Agency appeal form.  To get a copy of the form, copy the link below and paste it into your browser: